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We found 16 results for "Fish and Shellfish Identification" in Web pages
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Bivalve Shellfish Safety Training Courses
Ensuring safer shellfish by supporting the training of seafood purification staff and Environmental Health Officers (EHOs). -
Fish Frying Training Courses
A number of Seafish approved fish frier training courses are available from KFE and the National Federation of Fish Friers (NFFF). -
Principles of Fish Smoking
This theory-based training course covers the key principles of smoking fish. -
Introductory Fish Quality Assessment
Our introductory fish quality assessment training course is usually delivered to a small group onsite at a seafood business. -
Intermediate Fish Quality Assessment
Our principles of fish quality assessment course combined with at least one full day of practical assessment. -
Fish Smoking Training Courses
Smoking seafood is a way of giving it a unique taste and flavour. We support fish smoking training courses. -
Principles of Fish Quality Assessment (raw or cooked)
Fish quality assessment should be objective and based on recognised schemes. It looks beyond good or poor quality and aims to quantify quality. -
Introductory Food Hygiene in the Seafood Industry
This short course offers an introduction to food hygiene. It covers bacteria and fish, contamination of fish, personal hygiene and cleaning. -
Intermediate Food Hygiene by eLearning
This eLearning course is tailored for food industry managers and supervisors. It is used by fish friers, mongers and processors across the UK. -
Elementary Health and Safety (online)
Elementary Health and Safety is a recognised qualification equivalent to a Level 2 certificate in England, Northern Ireland and Wales. -
Fish Quality Assessment Training Courses
Fish quality assessment should be objective, based on recognised schemes. Our courses look beyond "good/poor" quality. We aim to quantify quality. -
Practical Fish Smoking training
A range of practical training/coaching sessions based at various UK training centres to be announced in 2025.